Cuban Black Beans + Rice Recipe

Cuban Black Beans + Rice

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 1 c. long-grain brown or white rice + water for cooking
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, cut into 1/4-in. pieces
2 cloves garlic, chopped
Kosher salt + freshly-ground black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. oregano
1 c. water
1 Tbsp. red wine vinegar
4 radishes, chopped
1/4 c. fresh cilantro, roughly chopped

How to make Cuban Black Beans + Rice

Cuban Black Beans + Rice
(adapted from "Real Simple")
  1. Cook rice according to the package directions.
  2. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, bell pepper, garlic, 1 tsp. salt, & 1⁄4 tsp. black pepper & cook, stirring occasionally, until softened (approx. 5 - 7 mins.) Add cumin, cooking for 1 min.
  3. Next, add beans, oregano, & 1 c. water. Simmer, covered, for 10 min.
  4. Add vinegar to pot, & smash some of the beans with a fork to thicken.
  5. Serve beans over rice, topping with radishes & cilantro.

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